Adapted from: ‘Ovenly’ by Agatha Kulaga & Erin Patinkin

 Yield: 24 Cookies

 

It’s been a little while since I’ve had the opportunity to post anything as I have been crazy busy at work and when I got home all I wanted to do is sleep. With things finally settling down (sort of) I wanted to make something for my gluten intolerant friend at work as she has been amazingly supportive.

I found this receipe in one of my latest Amazon purchases, and after a little tweaking I think it makes a great cookie – lovely and crispy on the outside but wonderfully chewy on the inside. It’s also a snap to make and can be thrown together at the last minute. Try and use the best quality maple syrup you can find and leave the skins on the hazelnuts after toasting.

TIME:

• 20mins Preparation + overnight for the eggs
• 10mins Baking + 10mins Cooling for toasting the hazelnuts
• 12mins Baking per Cookie Sheet

 

 EQUIPMENT:

• Food Processor
• Baking Tray
• Cookie Sheets x2
• Silpat Mats or Baking Paper
• Spatula / Rubber Scraper
• Kitchen Scales
• Measuring Spoons
• Measuring Cup
• Mixing Bowls x1
• Wire Rack
• Baking Paper
• Glad Wrap

 

INGREDIENTS – Cinnamon Sugar:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Caster Sugar	Also known as Superfine Sugar	110g	3.9oz	½ cup
Cinnamon				1 tbsp

 

METHOD – Cinnamon Sugar

1. In a small mixing bowl stir the caster sugar and cinnamon until evenly combined, put aside until ready to use

 

INGREDIENTS – Cookies:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Hazelnuts		500g	17.6oz	4 cups
Caster Sugar	Also known as Superfine Sugar	220g	7.8oz	1 cup
Egg Whites	Large			3
Maple Syrup	Best Quantity	60ml	2.1 fl oz	¼ cup
Cinnamon				1 tbsp

 

METHOD – Cookies:

1. Pre-heat oven to 180°C / 350°F
2. Put aside 12 hazelnuts for decorating
3. Line a baking tray with baking paper and spread the hazelnuts evenly on the tray
4. Toast the hazelnuts for 10 mins or golden brown
5. Allow the hazelnuts to cool for 10 mins then grind in a food processor until it becomes a coarse meal
6. In a mixing bowl add the sugar, egg whites, maple syrup and cinnamon and mix until lightly foamy
7. Add the ground hazelnuts to the egg mixture and mix until evenly coated
8. Cover the bowl with glad wrap and leave at room temperature for 20-30 minutes – the mixture will become slightly dry
9. Scoop small spoonfuls of dough and roll into a ball between your hands
10. Roll the balls in the cinnamon sugar and place on the cookie sheet leaving 5cm between each cookie
11. Carefully cut each hazelnut in half and gently press the half into the top of the cookie
12. Bake for 12 minutes per cookie sheet or until they are golden
13. Place the cookie sheets on a wire rack and leave to cool for 15 minutes
14. Gently remove the cookies from the cookie sheets and place on a wire rack to cool completely

The cookies will keep in an air tight container in a cool place for 3-4 days